Copycat Wendy’s Chili

Prep: 15 mins

Cook: 45 mins

Total: 60 mins

Servings: 8 servings

Yield: 1 pot chili

Wendy’s chili is a warm and hearty fast food favorite. It’s also super easy to whip up your own copycat version at home. Everything comes together in a large soup pot and simmers for about 30 minutes. The flavor just gets better the longer it simmers, and it even tastes great when reheated the next day. Plus, leftover chili freezes well, so whip up a big pot of chili and you will have meals ready to go anytime.

Your family will love this spot-on copy of the original. The recipe is no-frills, just a great classic chili. The best part about making copycat versions of fast food favorites at home is that you get to control the ingredients. Fast food is often very high in fat and sodium, but here you can control the seasonings and adjust the amount of salt used in the recipe. For a lower fat version, use lean ground beef and drain off the excess fat. Chili is also a great source of fiber because two kinds of beans are used in this recipe.

The Wendy's version doesn't come with the classic chili toppings; it is simply served with saltine crackers for crunch. However, if you love shredded cheese, sliced scallions, or a dollop of sour cream, those are also great toppings you can add to your at-home version of Wendy's chili.

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped onion

• 1 cup chopped green bell pepper

• 1/2 cup chopped celery

• 1 1/2 pounds ground beef

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 (28-ounce) can crushed tomatoes

• 1 (28-ounce) can tomato purée

• 1 tablespoon tomato paste

• 1 (15-ounce) can kidney beans, drained and rinsed

• 1 (15-ounce) can pinto beans, drained and rinsed

• Saltine crackers, for serving

Steps to Make It

1. Gather the ingredients.

   

2. In a large pot, heat the oil over medium heat. Add the onion, green bell pepper, and celery. Sauté until softened, about 5 minutes.

   

3. Add the ground beef and cook until no longer pink. Drain the fat and return to the heat.

   

4. Add the chili powder, cumin, garlic powder, oregano, salt, and black pepper and stir.

   

5. Add the crushed tomatoes, tomato purée, and tomato paste. Stir to combine.

   

6. Add the kidney beans and pinto beans. Stir to combine. Bring to a boil then reduce the heat to low and simmer, uncovered, for 30 minutes.

   

7. Serve with saltine crackers.

   

How to Store and Freeze

• Store leftover chili for up to three days in an airtight container in the fridge. Reheat on the stove or in the microwave.
• Cooked and cooled chili can be frozen for longer storage. Place in an airtight container and freeze for up to a month. Defrost in the fridge before reheating and serving.